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Skillet Chicken with Garlic Sauce

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  • Prep 45 min
  • Total 45 min
  • Servings 4
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The secret is in the sauce (hint: you’re going to need a lot of garlic). You don’t however, need a wok to make this Chinese take-out staple at home. This easy garlic chicken comes together fast and all in one pan.
Created May 29, 2018
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  • 2 tablespoons toasted sesame oil
  • 1 lb (500 g) boneless skinless chicken breasts, cut in 1/2-inch strips
  • 1/4 teaspoon salt
  • 1 cup white mushrooms, thinly sliced
  • 1 medium red bell pepper, cut in thin strips
  • 6 green onions, thinly sliced on the bias, whites and greens separated
  • 1 cup reduced sodium chicken broth
  • 1/4 cup packed brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon chili garlic sauce
  • 4 cloves garlic, finely chopped
  • 2 tablespoons rice vinegar
  • 2 tablespoons cornstarch
  • 2 cups cooked white rice


  • 1
    In 12-inch skillet, heat oil over medium-high heat. Add chicken and salt; cook 4 to 6 minutes without moving, until browned on first side. Stir; cook 1 to 3 minutes longer or until no longer pink in centre. Using slotted spoon, transfer to medium bowl; set aside.
  • 2
    Add mushrooms, bell pepper and green onion whites to oil in skillet. Cook over medium heat, stirring occasionally, 4 to 6 minutes or until softened. Stir in broth, brown sugar, soy sauce, chili garlic sauce and garlic. Heat to simmering.
  • 3
    Meanwhile, in small bowl, beat rice vinegar and cornstarch with fork. Stir chicken and rice vinegar mixture into mixture in skillet. Return to simmering; cook 15 to 30 seconds, stirring constantly, until thickened. Serve over rice. Top with green onion greens.

Expert Tips

  • Tip 1
    For best results, pat chicken dry before adding to hot oil.

Nutrition Information

450 Calories, 12g Total Fat, 37g Protein, 47g Total Carbs

Nutrition Facts

Serving Size: 4
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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